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Sticky Crusted Tofu

Sticky Crusted Tofu

with Jasmine Rice, Teriyaki Mushrooms & Cucumber Pickle

Mimi Morley
Mimi MorleyPublished on June 18, 2019

We love a good Tofu with Rice and Mushrooms and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

15

Sesame Seeds

150

Sliced Spring Greens

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

150

Sliced Mushrooms

15

Miso Paste

(Contains: Soya)

30

Honey

2

Garlic Clove**

20

Cornflour

15

Rice Vinegar

½

Cucumber

(May contain traces of: Celery)

225

Smoked Tofu

1

Coriander

Not included in your delivery

½

Sugar

300

Water

Nutritional information

Energy (kcal)594 kcal
Fat14 g
of which saturates2 g
Carbohydrate86 g
of which sugars16 g
Protein27 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Prep
1

Preheat your oven to 200°C. Drain and slice the tofu into 2 two slices per person and lay them on some kitchen paper. Lay some more kitchen paper on top and leave to the side. tTIP: This is to dry the tofu. Meanwhile, trim the ends from the cucumber and thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Mix the miso paste with half the honey in a small bowl.

Coat the Tofu
2

Put the rice vinegar into a large bowl with the sugar (see ingredients for amount) and a pinch of salt and pepper. Mix, then add the cucumber, toss to coat in the vinegar. Set aside. Put the cornflour on a plate, add a large pinch of salt, stir well. Discard the kitchen paper then drizzle the tofu slices with oil on each side. Once nicely coated, press both sides into the cornflour until evenly covered.

Cook the Rice
3

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Bake the Tofu
4

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Stir-Fry the Veg
5

Once you have turned the tofu over, heat a drizzle of oil in a frying pan on medium- high heat. Add the mushrooms. Stir-fry until golden, 4-5 mins. Stir in the soy sauce, remaining honey and half the garlic. Cook for 1 minute. Transfer to a bowl and cover with foil. Pop your pan back on the heat, add another drizzle of oil, the spring greens and a pinch of salt and pepper. Stir-fry until they are tender, 3-5 mins. Add the remaining garlic, cook for 30 secs.

Serve
6

Stir half the coriander through the spring greens. Fluff up the rice with a fork and spoon onto one side of your bowls. Arrange the cucumber pickle, spring greens and teriyaki mushrooms alongside and lay the tofu on top. Sprinkle over the remaining coriander and sesame seeds. Enjoy!

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